Hi there, this is my first post to CG as I just became a member but I have been reading the forums and how to guides for a few months now. I have really been enjoying learning about different coffee brewing methods and everyone's opinions on all coffee related topics in general! I also have been looking at buying my first espresso machine and this site has been invaluable in all my research so thank you CG!!
On to the topic at hand... This may be a relatively naive question (I am brand new to the process of cold brew and have only been into brewing good fresh coffee for less than a year, so go easy) but I am wondering if it would be possible to cold brew with a hario V60-02? I have looked through the forums here and couldn't really find anything specifically related to this topic. My idea would be to prepare the V60 as I would normally with the same filters I use for normal brewing although I may need to possibly go slightly finer on the grind. I would then place it over a collection vessel such as a large beaker. For the extraction process I thought about using another V60, suspended above the first, with a filter (possibly 2 to slow the drip rate) and just ice in this top V60. The idea was to create almost a siphon type device that will slowly drip cold water down onto the ground below as the ice melts. I know it is a very strange method and I am not even sure it will work but I wanted to get a few opinions from someone who has more experience in cold brewing and just brewing in general!
The only methods I have for brewing coffee right now are the V60's and a french press so I thought I might try to be creative with the cold brewing thing! I also want to try the french press cold brew method so if anyone has tips on that they would also be much appreciated!! Thanks
I don't think the OP is confused about this, but it bears repeating: cold brew and iced coffee are not synonymous. Cold brewing means the coffee is brewed with cold water (or room temp, as it is cold relative to near-boiling water), and iced coffee can be prepared from hot or cold brewed coffee. So, a cold brew V60: perhaps.
Sounds like you've got the idea roughed out, but here are a few concerns I'd have. You're going for one of those slow-drip kind of brews, it seems, so perhaps start with the concept used by most - ice is allowed to melt and drip slowly over a deep bed of grounds, usually distributed with the aid of a paper disc on top of the coffee. That last point is important. Without full immersion, it's difficult to get the water to distribute equally over the grounds. That paper disc helps, as does the cylindrical approach to the brew chamber (where coffee meets water). Something like the V60 presents a much wider, tapered, and vaned brew chamber, so it may be quite difficult to evenly saturate the grounds, and keep the liquid in long enough to extract a decent flavor. Since you're cobbling together a brewer, it seems, you may want to stick to a cold brew french press instead, and filter it through paper when it's done. If you're set on trying the V60 cold brew (and hey, by all means go for it! Experimentation is awesome), you may want to lay a double layer filter - pre-rinsed and saturated - on top of the bed of grounds, to ensure a better water distribution. Do let us know how that goes.
Now, as suggested, you may also want to try the "Japanese" style of iced coffee brewing, which you can do with your normal V60 setup. The trick here is to take half of your normal brew water by weight, and convert it to ice. So, let's say your typical V60 brew is 20 grams of coffee, and 330 grams of hot brew water. You halve the 330, resulting in 165 grams, and use that amount of ice in the cup or server you're brewing into. This will melt and dilute the hot, concentrated coffee you'll end up adding to it. The other 165 grams will be hot, as normal, and will be used to brew the 20 grams of coffee, ground finer than normal, over the ice. I personally love this method, and use it to make my own iced coffee in the warmer months. Hot brewing extracts all the flavor you'd expect from the beans you're using, and the dilution and cooling have minimal detriment on the cup.
As for cold brewing in a french press, the secret is to take double your normal amount of coffee, to the same amount of cold/cool water. So, for one liter of cold brew, rather than using 60 grams of coffee, you might use 120 grams. Just mix the two in the press, cover, and refrigerate for 12-18 hours, depending on taste. I stir mine once at about 8 hours when I can, and always filter through paper afterward. I find cold brew to be a bit bland though, so I don't really expect much from the brews. YMMV.
Nor_Cal Senior Member Joined: 24 Apr 2012 Posts: 3 Location: Bodega Bay, Ca Expertise: I love coffee
Grinder: Hario mini mill, Zazenhaus... Drip: V60-02 & 01
Posted Sat Apr 28, 2012, 8:15am Subject: Re: Cold Brew with Hario V-60?
I didn't think about that the melting ice would just drip onto the same spot so not all of the grounds would get wet therefore only yielding extraction from a small portion of the overall coffee grounds. Laying a trimmed filter on top of the grounds to evenly disperse the water is a great idea! I'll let you know how it goes if I get around to trying it this weekend. I think the french press is going to be my best bet for cold brew right now though since there are a few problems with this experimental method that I didn't foresee.
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